Thai green curry with prawns & Bellaverde

Bellaverde broccoli goes so well with the flavours of a Thai green prawn curry - try it and see!

Preparation: 5 mins
Cooking: 15 mins
Serves: 4

What you need:

• 200g Bellaverde broccoli
• 225g/8oz Thai fragrant rice
• 1 (400g) can reduced fat coconut milk
• 30ml/2tbsp Thai Green Curry paste
• 5ml/1tsp fish sauce
• 1 tsp granulated sugar
• 500g/1lb raw peeled tiger prawns, thawed if frozen
• 1 (220g) can sliced bamboo shoots, drained
• 4 spring onions, sliced
• zest and juice 1 lime
• 45ml/3tbsp fresh chopped coriander leaves

What you do:

1. Prepare the bellaverde by trimming a little off the end of each spear. Place the rice in a sieve, rinse under with cold water, then cook in a medium pan of boiling water for 10 mins or until tender.
2. Whilst the rice cooks place the coconut milk, curry paste, fish sauce and sugar in a large frying pan or wok. Slowly bring to the boil, then add the bellaverde®, reduce the heat, cover and simmer for 3-4 mins or until just tender.
3. Stir in the spring onions, prawns and bamboo shoots and stir well. Bring the mixture back to the boil, then simmer for 2 mins, stirring occasionally until the prawns have turned pink. Stir in the lime zest and juice and coriander.
4. Drain the rice in a sieve and divide between four bowls, top with the prawn curry and serve.

Cook's tip:

Bellaverde broccoli takes just three minutes to cook with nothing being wasted, it can all go into the pan. An 80g serving counts as one of your 5-a-day and contains just 26 kcals.

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